CN1942105B - 清凉组合物 - Google Patents
清凉组合物 Download PDFInfo
- Publication number
- CN1942105B CN1942105B CN2005800112699A CN200580011269A CN1942105B CN 1942105 B CN1942105 B CN 1942105B CN 2005800112699 A CN2005800112699 A CN 2005800112699A CN 200580011269 A CN200580011269 A CN 200580011269A CN 1942105 B CN1942105 B CN 1942105B
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- composition
- flavoring
- cooling
- product
- compositions
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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Abstract
本发明的目的是一种具有天然性质的新型清凉组合物。这些组合物包含薄荷醇与至少一种天然提取物,及性质相同组分的复合物。它们可以加入到调味组合物中来产生清凉感,而不含薄荷醇香味。
Description
技术领域
本发明涉及调料业。它具体地涉及一种可以添加到调味组合物或可食用产品中而赋予其清凉效果的新型清凉组合物。本发明的组合物具有双重优点,可以具有清凉效果而又不使得填加了它的组合物产生强烈的薄荷醇(mentholic)香味,而且它是全天然的。
背景技术
能够产生三叉神经效果例如清凉效果的组分构成调料业最重要的复合物。清凉剂通常被描述为当与人体接触时具有冷感或清凉感,特别是与口腔、鼻子和咽喉的粘膜接触时。这些组分广泛应用于可食用产品、饮料、洁齿剂、含漱剂,还可应用于化妆品、烟草制品、研磨剂或洗液。薄荷醇或(-)-(1R,3R,4S)-3-对-烷醇已经描述了很多,并被用作清凉剂。但是除了其清凉效果,后一种化合物的缺点在于是具有典型薄荷醇余味的涩嘴苦味,特别是高剂量使用时。这种性能限制它在组合物或产品中的应用,这些组合物或产品具有显性的非薄荷香型,例如水果味制品。
与薄荷醇应用相关的该特殊问题在现有技术中已经解决了。特别是US6,627,233指出了使用薄荷油的问题,该薄荷油主要包含薄荷醇,在非薄荷调味制品中产生薄荷香。该文献更具体地指出薄荷醇具有强烈的薄荷醇香味,以及定义为苦、涩和糊味(burning)的“涩味”。该描述是在应用于口香糖时得到的,该文献建议,作为解决此问题的方案,可以使用薄荷醇与薄荷酮及选自由琥珀酸薄荷酯、脂肪族酰胺、乳酸薄荷酯、3-1-薄荷氧丙烷-1,2-二醇、N-取代对-薄荷烷酰胺、薄荷酮甘油缩酮及其混合物的所谓“生理学冷却剂”组成的缔合物。但后面的这些组分都是人工合成的清凉组分,因其非天然性,所以其用量是受到限制的,特别是在糖果、饮料或美味制品中。
因此,考虑到现有技术,需要开发一种不会产生法律问题,用量又没有限制的应用范围广的清凉组合物。
本发明通过提供一种新型组合物克服了上述问题,该组合物产生优异的清凉感而又没有有害的薄荷醇香味,该组合物同时又是全天然的。
发明内容
首先本发明包括一种天然清凉组合物,即一种能够使加入该组合物的调味组合物或可食用产品产生清凉效果的组合物,包含(-)-(1R,3R,4S)-3-对-烷醇与(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇或另一种性质相同的清凉组分,及有效量的能够赋予该组合物三叉神经效果的至少一种天然提取物的缔合物。
包含上述清凉组合物及调味基料的调味组合物和即用(ready-to-consume)可食用产品也是本发明的目的,以及赋予、增强或改良组合物或产品的清凉效果的方法,包括在该调味组合物或可食用产品中加入本发明的组合物。
因此本发明的第一个目的是天然清凉组合物,包含0.1~49.9wt%的(-)-(1R,3R,4S)-3-对-烷醇;0.1~49.9wt%的相同性质的清凉组分,特别是(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇;和0.1~49.9wt%的至少一种能使该组合物产生三叉神经效果的天然提取物。重量百分比都是相对于组合物的总重。
本发明组合物的优点在于不含诸如现有技术中使用的任何人工合成的那些清凉组分。这些组合物的天然性质防止了它们产生法律问题,因此在广泛的应用中是不限量的。
至于它们的感观性质,本发明的组合物使得加入它们的组合物产生优异的长效清凉感,而无任何薄荷醇余味。因此它们可以有利地与任何香型组合使用,特别是水果香味。
这三种特定组分的新型组合,除了是全天然外,还使得加入它们的组合物或制品产生了清凉效果,而没有产生使用薄荷醇常有的强烈薄荷味或涩味。除此之外,本发明的组合物由于其天然性,在全世界内都是可接受的,可以应用于任何用途,而不仅仅是薄荷醇型产品中,这表示它们可以应用于各种领域如:糖果、药品、乳制品、豆制品、饮料或美味制品。
通过下面的详细说明和给出的实施例可以更加清楚其它益处和优点。
薄荷醇是本发明组合物的第一必要成分。尽管已知该组分可以天然地产生薄荷醇香味,但现在它有利地与其它两种特定组分复合,而产生清凉效果,同时其天然香味被减弱。以组合物的总重计,薄荷醇的用量为0.1~49.9wt%。
本发明组合物中使用的第二组分,即(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇是性质相同的清凉组分。市场销售的商品名为Tak Pil或Coolact ,Takasago。以组合物的总重计,本发明组合物中该组分的用量为0.1~49.9%,优选0.1~19.9wt%。可以使用另外一种性质相同的清凉组分来代替(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇。
组合物中最后的必要成分是至少一种由提取技术得到其纯度能够使组合物产生天然三叉神经效果的提取物。这里所说的三叉神经效果是与味觉或触觉有关的感觉,它作用于三叉神经。三叉神经效果包括诸如这样的感觉:清凉、清新、麻刺感、流涎、辛辣、热、温暖、刺激性、甜、酸、涩等食品业最常用的味道。适用于本发明目的的天然提取物的用量为0.1~49.9wt%,优选0.1~19.9wt%,以组合物的总重计。在特例中,天然提取物选自以下组成:蒲桃(jambu)油树脂,爪哇(jawa)高良姜油树脂,几内亚胡椒(maniguette)油树脂或摩洛哥豆蔻,小豆蔻油树脂,姜油树脂,胡椒油树脂,鼠尾草油树脂,荜澄茄及其混合物。这些提取物是市售的。
根据本发明的优选实施例,(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇与天然提取物的比例为4:1~1:6。优选比例为3:1~1:3,例如1:2。优选(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇与天然提取物的比例为4:1~6:4。
为了使调味组合物具有清凉感,可以将本发明的清凉组合物添加到调味组合物中。“调味组合物”指的是目前制备调味配料时使用的调味组分、溶剂或助剂的混合物,即欲加入到可食用组合物以赋予、增强或改良其特殊感觉性的组分的特殊混合物,特别是其气味、香味和/或味道。调味组分对于本领域技术人员而言是熟知的,在此就不详述了,任何情形下它都是非穷举的,技术人员根据其常识和预期应用或用途及所需的特殊感觉效果可以进行选择。参考书中列举了许多种调味组分,例如S.Arctander,Perfume and Flavour Chemicals,1969,Montclair,New Jersey,USA,或其更近的版本,或其它类似的著作,例如Fenaroli’s Handbook of FlavourIngredients,1975,CRC Press or Synthetic Food Adjuncts,1947,M.B.Jacobs,van Nostrand Co.,Inc.。如今制备调味配料使用的溶剂和助剂也是本领域熟知的。它们使调味配料满足技术要求,例如稳定性或香味持久性。多数时间溶剂是调味组合物的一部分。此范围内使用的溶剂包括例如苯甲醇、丙二醇、三乙酸甘油酯(triacetine)、植物油、乙醇或柠檬烯。另一方面,调味组合物中的助剂可以有多种功能。它们包括例如稳定剂。调味的产品类型和产品配方范围太宽,而且经常进行变化,从而使得在逐个产品(product-by-product)基础上及对于所用每种助剂的限定的方案都是不切实际的。这是此处没有列出目前调味配料中所用助剂的原因。但本领域技术人员(即调味师)能够根据欲调味产品的功能及配料中调味组分的性质来选择这些组分。
另一方面,本发明组合物可以直接加入到即用消费产品或最终产品中。换言之,它既可以在开始时加入到上述的调味组合物中,所得组合物再加入到最终产品中,或者将本发明组合物与调味组合物分别加入到可食用产品中。
本发明组合物可以有多种使用形式。在第一个例子中,三种必要组分的混合物以液状使用,从而既可以加入到上述液体调味组合物中,也可以直接加入到可食用组合物中。
第二个实施例中,本发明的组合物可以包封状使用,即固体微粒组合成、粉末或颗粒状,它们可以被加入到其它粉末固体组分中形成干混物。欲包封的组合物既可以只由本发明的清凉混合物构成,又可以由包含上述清凉混合物的更复杂的调味组合物构成。
包封方法可以是喷涂干燥,烧结或甚至是挤出法,这些技术可以制得基质型(matrix-type)结构,通过包封法,可以保护本发明组合物,以及非强制性选择地与调味组合物的混合物。另一方面,该方法还包括涂覆包封,例如凝聚和复合凝聚技术,这可以制得芯-壳型结构。
适用于基质的载体材料是成壁和塑化材料,例如单、二或三糖,天然或改性淀粉,水胶体,纤维素衍生物,聚醋酸乙烯酯,聚乙烯醇,蛋白质或果胶。特别有用的基质材料的例子包括蔗糖,葡萄糖,乳糖,果糖,左旋糖,麦芽糖,核糖,右旋糖,山梨醇,甘露糖醇,木糖醇,乳糖醇,麦芽糖醇,pentatol,阿拉伯糖,戊糖,木糖,半乳糖,麦芽糖糊精,糊精,化学改性淀粉,氢化淀粉水解物,琥珀酰化(succinylated)或水解淀粉,琼脂,角叉菜聚糖,阿拉伯树胶,金合欢树胶(gum accacia),黄芪胶,藻酸盐,甲基纤维素,羧甲基纤维素,羟乙基纤维素,羟丙基甲基纤维素,及其衍生物和混合物。
另一方面,涂覆包封通常基于使用包括明胶、琼脂和藻酸盐的薄干胶(thin xerogel)载体系统。
参考书中列举了其它适用的载体组分,例如H.Scherz,Hydrokolloids:stabilisatoren,Dickungs-und Gehermittel in Lebensmittel,Band2 der Schrifterreihe Lebensmittelchemie,,Behr′sVerlagGmbH & Co.,Hamburg,1996。在此将所列举的材料作为例子给出,但并不欲限定本发明。
包含本发明清凉混合物的粉末或粒状清凉组合物或调味组合物,可以有利地应用于制备粉末状可食用制品。
本发明的组合物可以用来使加入它们的制品产生清凉感,因此利用本发明组合物使加入该组合物的组合物或产品产生、增强或改良清凉效果,是本发明的目的。
本发明的清凉组合物可以用来改良可食用最终产品的特殊感觉性,该可食用产品属于食品,如糖果、饮料或美味食品。更具体地,本发明组合物可以应用于糖果领域的产品如:口香糖,杏仁糖(sugar almonds),压缩片,硬糖,牛皮糖(chewing candies)等。如果是饮料,它们适于使碳酸和非碳酸饮料、酒精饮料等,以及乳制品,例如牛奶饮料、水果味酸奶饮料、酸奶等产生清凉效果。
还可以利用本发明的组合物使美味制品,例如干混佐料,香料,汤,乳酪,奶油糊状制品(spread)等产生清凉感。
这些例子并不是要限定本发明,更具体地,本发明的清凉组合物可以容易地应用于香料领域、欲具有清凉效果的制品中,例如面霜、软膏、香波、香皂等。
本发明可以加入到上述最终产品的组合物的比例在很宽的数值范围内变化。这些值根据即用消费品的性质和该产品中调味组合物的性质,以及所要达到的清凉效果的强度而变化。
特别地,如果是可食用制品,其中添加的本发明组合物是液体状的,以已加入该组合物的可食用组合物的总重计,用量为0.1~10wt%。当本发明的组合物以包封状使用时,优选它们的用量一般为0.1~5wt%,以已加入该组合物的可食用组合物的总重计。
通过下面的例子来详细说明本发明,但不限定于这些例子。给出的温度是摄氏度,缩写含有本领域的普通含义。
具体实施方式
实施例1
口香糖应用中的对比例
使用含如下组成的口香糖基料比较各种调味系统:
组分 重量份
晶体山梨醇粉末 57.70
柠檬酸 1.00
75%固体的麦芽糖醇糖浆 12.00
甘油 3.00
77~78%固体的山梨醇糖浆 4.00
乙酰舒泛钾 0.12
总计 100.00
1)产地:Cafosa Gum Base,西班牙
在混合器中将晶体山梨醇、柠檬酸、乙酰舒泛钾和以上述比例混合。在Winkworthσ-叶片搅拌器中,将一半混合物与预热的树胶基料在50~55°混合5分钟。然后将余下的粉末混合物与湿润剂糖浆(麦芽糖醇糖浆、山梨醇糖浆、甘油)一起加入,再搅拌5分钟。
用如下组分制备三种调味组合物:
组合物A
液体柠檬调味剂(ref.506060T;产地:Firmenich SA,日内瓦,瑞士)
组合物B
组分 重量份
薄荷醇 20.0
蒲桃油树脂2) 0.5
爪哇高良姜油树脂3) 0.5
柠檬调味剂4) 76.0
总计 100.0
1)产地:Takasago,日本
2)产地:Robertet,法国
3)产地:Robertet,法国
4)ref506060T;产地:Firmenich SA,日内瓦,瑞士
组合物C
组分 重量份
麦芽糖糊精18DE 85
组合物B 10
水 5
总计 100
将组合物C中的组分混合在一起制备干混物。用水作为增塑剂,用配置有切割刀具的双螺杆挤出机通过模口挤出该粉末混合物,在模头出口处用切割刀具将塑性态的熔体切断。在一般的样品组合物中,需要低含水量,以保证玻璃化转变温度高于40℃。
每种调味系统,即组合物A,B和C,分别以等量的调味剂加入到口香糖基料中,以如下剂量混合2分钟。
样品 组合物中的调味剂含量 制品中的剂量
组合物A 100% 1.00%
组合物B 100% 1.00%
组合物C 6.40% 0.75%
20人的专家小组测试制备的口香糖样品。
用组合物B和C调味的口香糖样品在赋予增强的清新和清凉柠檬香味方面是相同的,并且在首次咀嚼后的片刻都无任何薄荷醇气味。清凉的柠檬味持续的总时间为10分钟的咀嚼。经测定,用组合物B和C调味的口香糖样品产生的清凉感的持续时间长于用组合物A调味的口香糖。
用相同的口香糖基料组合物重复实施例1,分别用橙子调味剂而后用草莓调味剂来替换组合物A,B和C中的柠檬调味剂。专家小组得出了相似的结论。
实施例2
硬糖制品中的对比例
使用硬糖基料来对比各种调味系统。在铜皿中将葡萄糖糖浆42DE(20%)和蔗糖糖浆65Brix(80%)混合加热到145°。然后将铜皿从燃气灶上取下,置于温水浴中。当温度达到130°时,加入缓冲的50%柠檬酸溶液(1.85%),然后加入实施例1所述的调味系统,即组合物A,B和C。将烹调过的物料在室温下倒入适当的模具中。
样品 组合物中的调味剂含量 制品中的剂量
组合物A 100% 0.20%
组合物B 100% 0.20%
组合物C 6.40% 0.75%
分别用橙子调味剂而后用草莓调味剂来代替柠檬调味剂。用调味剂等量的组合物A、B和C来调味硬糖。
专家小组得出如下结论:与用组合物A调味的样品相比,用组合物B和C调味的硬糖样品更清新且具有清凉的香味。该清凉味持续了整个品尝时间。经测定,用组合物B和C调味的硬糖样品的清凉感持续时间长于用组合物A调味的硬糖样品。
实施例3
硬糖制品中的对比例
使用硬糖基料来对比各种调味系统。在铜皿中将葡萄糖糖浆42DE(20%)和蔗糖糖浆65Brix(80%)混合加热到145°。然后将铜皿从燃气灶上取下,置于温水浴中。当温度达到130°时,加入缓冲的50%柠檬酸溶液(1.85%),然后加入下述的调味系统。将烹调过的物料在室温下倒入适当的模具中。
用如下组分制备四种调味组合物:
组合物W
液体草莓调味剂(ref506061T;产地:Firmenich SA,日内瓦,瑞士)
组合物X
组分 重量份
薄荷醇 15.0
三乙酸甘油酯 3.0
草莓调味剂1) 82.0
总计 100.0
1)ref506061T;产地:Firmenich SA,日内瓦,瑞士组合物Y
组分 重量份
薄荷醇 15.0
蒲桃油树脂2) 0.7
小豆蔻油树脂3) 0.3
草莓调味剂4) 82.0
总计 100.0
1)产地:Takasago,日本
2)产地:Robertet,法国
3)产地:Kalsec Inc.,美国
4)ref506061T;产地:Firmenich SA,日内瓦,瑞士
组合物Z
组分 重量份
麦芽糖糊精18DE 85
组合物Y 10
水 5
总计 100
将组合物Z中的组分混合在一起制备干混物。用水作为增塑剂,用配置有切割刀具的双螺杆挤出机通过模口挤出该粉末混合物,在模头出口处用切割刀具将塑性态的熔体切断。在一般的样品组合物中,需要低含水量,以保证玻璃化转变温度高于40°。
每种调味系统,即组合物W,X,Y和Z,分别以如下剂量加入到硬糖样品中。
样品 调味剂含量 剂量
组合物W 100% 0.12%
组合物X 100% 0.12%
组合物Y 100% 0.12%
组合物Z 4.4% 0.75%
用橙子调味剂,然后用柠檬调味剂来替换草莓调味剂。在硬糖样品中使用等量的组合物W,X,Y和Z。
专家小组得出如下结论:用组合物X调味的硬糖样品开始是清新的,然后开始有薄荷醇味道的清凉味,在整个品尝时间都持续有薄荷醇味道。用组合物Y和Z调味的硬糖样品更清新,并且具有清凉香味,而不含薄荷醇味道。在整个品尝时间都持续有清凉味道。经测定,用组合物Y和Z调味的硬糖样品清凉感的持续时间比用X和W的硬糖样品更好且更优选。
Claims (11)
2.根据权利要求1的组合物,其特征在于(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇与天然提取物的比例为4∶1~1∶6。
3.根据权利要求1的组合物,其特征在于(-)-(1R,3R,4S)-8-对-薄荷烯-3-醇与天然提取物的比例为4∶1~6∶4。
4.一种调味组合物,其特征在于它包含权利要求1所述的清凉组合物,以及在目前制备调味配料时所用的由调味组分、溶剂或助剂组成的调味剂基料。
5.根据权利要求4的调味组合物,其特征在于调味剂基料包含至少一种能产生薄荷味和/或水果香味的调味组分。
6.一种即用消费产品,其特征在于它包含权利要求1的清凉组合物作为可食用组合物的一部分。
7.一种即用消费产品,其特征在于它包含权利要求4所述的调味组合物作为可食用组合物的一部分。
8.根据权利要求6或7的产品,其形式为口香糖,硬糖,压缩片,牛皮糖,泡腾片,酸奶饮料,酸奶,水果制品,豆制品,碳酸或非碳酸饮料,茶饮料,酒精饮料,粉末饮料,粉末汤料,佐料,混合香料,乳酪或奶油糊状制品。
9.权利要求1组合物的用途,使加入该组合物的组合物或制品产生、增强或改良其清凉效果。
10.根据权利要求1~3中任一项的组合物,其特征在于它是粉末状或粒状。
11.根据权利要求4或5的调味组合物,其特征在于它是粉末状或粒状。
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EP04101518.1 | 2004-04-14 | ||
EP04101518 | 2004-04-14 | ||
PCT/IB2005/000951 WO2005099473A1 (en) | 2004-04-14 | 2005-04-12 | Cooling composition |
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CN1942105A CN1942105A (zh) | 2007-04-04 |
CN1942105B true CN1942105B (zh) | 2010-12-22 |
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US (1) | US8329238B2 (zh) |
EP (1) | EP1750520B1 (zh) |
JP (1) | JP4708420B2 (zh) |
CN (1) | CN1942105B (zh) |
BR (1) | BRPI0508680B1 (zh) |
ES (1) | ES2527716T3 (zh) |
RU (1) | RU2006140131A (zh) |
WO (1) | WO2005099473A1 (zh) |
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US8435542B2 (en) | 2005-03-03 | 2013-05-07 | Takasago International Corp. (Usa) | Synergistic salivation agents |
WO2007144800A2 (en) * | 2006-06-12 | 2007-12-21 | Firmenich Sa | Tingling and salivating compositions |
ATE555135T1 (de) * | 2006-06-15 | 2012-05-15 | Syral Belgium Nv | Verfahren zur herstellung von statistisch gebundenen polysacchariden |
CN101910116B (zh) | 2008-01-18 | 2013-06-19 | 高砂香料工业株式会社 | (2e,6z,8e)-n-异丁基-2,6,8-癸三烯酰胺(千日菊酰胺)的制备方法,以及包含该化合物的食品或饮料、香料或化妆品、或药物 |
RU2012153919A (ru) * | 2010-06-18 | 2014-07-27 | Вм. Ригли Дж. Компани | Композиция жевательной резинки (варианты) и жевательная резинка |
RU2012153918A (ru) * | 2010-06-18 | 2014-07-27 | Вм. Ригли Дж. Компани | Жевательная резинка с комбинацией физиологических охладителей и способ ее изготовления |
JP2012183026A (ja) * | 2011-03-04 | 2012-09-27 | Ito En Ltd | 飲食物及びその製造方法 |
JP2013195289A (ja) | 2012-03-21 | 2013-09-30 | Takasago Internatl Corp | 感覚刺激成分の評価方法 |
MX367893B (es) * | 2012-12-20 | 2019-09-11 | Firmenich & Cie | Odorante de salvia. |
AU2016349465B2 (en) * | 2015-11-05 | 2020-11-19 | Wm. Wrigley Jr. Company | Natural cooling formulations |
WO2018131575A1 (ja) | 2017-01-10 | 2018-07-19 | 高砂香料工業株式会社 | メチルメントール誘導体及びそれを含有する冷感剤組成物 |
EP3699250A4 (en) | 2017-10-16 | 2021-08-25 | Takasago International Corporation | COMPOSITION PROVIDING A FRESHNESS FEELING CONTAINING A DERIVATIVE OF 2,2,6-TRIMETHYLCYLCYCLOHEXANECARBOXYLIC ACID |
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US6048549A (en) * | 1997-12-19 | 2000-04-11 | Johnson & Johnson Consumer Companies, Inc. | Powder compositions |
US6627233B1 (en) * | 1997-09-18 | 2003-09-30 | Wm. Wrigley Jr. Company | Chewing gum containing physiological cooling agents |
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JP2995072B2 (ja) * | 1990-05-18 | 1999-12-27 | 株式会社ロッテ | 抗アレルギー飲食物 |
US6231900B1 (en) * | 1995-08-19 | 2001-05-15 | The Procter & Gamble Company | Confectionery product and preparation thereof |
JP4017758B2 (ja) * | 1998-08-04 | 2007-12-05 | 高砂香料工業株式会社 | 冷感剤組成物 |
JP4141600B2 (ja) * | 1999-09-17 | 2008-08-27 | 株式会社ロッテ | チューインガム組成物及びその製造方法 |
US6780443B1 (en) * | 2000-02-04 | 2004-08-24 | Takasago International Corporation | Sensate composition imparting initial sensation upon contact |
US6322838B1 (en) * | 2000-04-25 | 2001-11-27 | Haarmann & Reimer Gmbh | Mint and/or fruit flavor compositions |
US6911214B2 (en) * | 2000-09-05 | 2005-06-28 | Abbott Laboratories | Flavoring systems for pharmaceutical compositions and methods of making such compositions |
CN100386397C (zh) * | 2002-03-01 | 2008-05-07 | 高砂香料工业株式会社 | 冷感组合物、冷感辅助组合物及它们的用途 |
JP2004018431A (ja) * | 2002-06-14 | 2004-01-22 | Kiyomitsu Kawasaki | 口腔用香料組成物および該香料組成物を含有する口腔組成物 |
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- 2005-04-12 WO PCT/IB2005/000951 patent/WO2005099473A1/en active Application Filing
- 2005-04-12 EP EP05718415.2A patent/EP1750520B1/en not_active Not-in-force
- 2005-04-12 BR BRPI0508680-9A patent/BRPI0508680B1/pt not_active IP Right Cessation
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US4820544A (en) * | 1987-10-22 | 1989-04-11 | Warner-Lambert Company | Unique flavor composition |
US6627233B1 (en) * | 1997-09-18 | 2003-09-30 | Wm. Wrigley Jr. Company | Chewing gum containing physiological cooling agents |
US6048549A (en) * | 1997-12-19 | 2000-04-11 | Johnson & Johnson Consumer Companies, Inc. | Powder compositions |
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WO2005099473A1 (en) | 2005-10-27 |
BRPI0508680B1 (pt) | 2014-11-04 |
US20070014888A1 (en) | 2007-01-18 |
EP1750520A1 (en) | 2007-02-14 |
CN1942105A (zh) | 2007-04-04 |
RU2006140131A (ru) | 2008-05-20 |
US8329238B2 (en) | 2012-12-11 |
JP2007532126A (ja) | 2007-11-15 |
EP1750520B1 (en) | 2014-11-19 |
JP4708420B2 (ja) | 2011-06-22 |
BRPI0508680A (pt) | 2007-08-21 |
ES2527716T3 (es) | 2015-01-28 |
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